When baking fish, you want to use high heat, typically between 400 and 450 degrees, depending on the fish, and for as little time as necessary. This helps keeps the fish from drying out. A good rule of thumb is to cook for 6 to 12 minutes per inch of thickness.
Some tips for you:
* If the fish flakes too easily, it may be overcooked.
* When Grilling Fish, it should be grilled with high, indirect heat.
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
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